Vegan Churro Scones No Oil (Vegan Cinnamon Scones)

Step 1

Preheat the oven to 435 deg F ( 225 C) . Mix the dry ingredients(flour to salt) in a large bowl until well combined.

Step 2

Add the coconut cream.  Use a fork to mix it into the flour until it forms crumbs.

Step 3

Add the apple, vanilla extract and mix in. Add coconut cream (use coconut milk if the mixture is very dry) 1 tbsp at a time until the dough begins to come together. Bring the dough together until somewhat smooth. do not knead or overwork the dough.

Step 4

Place on parchment lined baking dish and shape into a 1 inch thick disk. Brush with coconut cream. Mix the sugars and cinnamon and sprinkle all over. Slice and move the slices to have half inch space between them.

Step 5

Bake for 16 to 18 mins. Remove the scones from the dish after a minute. Serve hot with some vegan butter or a simple sugar icing or a fruit compote. Store covered on the counter for upto 2 days, or refrigerate in a container for upto 5 days or freeze for upto a month. Scones can be frozen unbaked for upto a month. Remove from the freezer and thaw for 10 mins(while the oven is preheating), then bake. Frozen scones might need 1-2 mins more to bake.